Community Pick
Refrigerated Strawberry Cake

photo by Lavender Lynn




- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
12
ingredients
- 1 (18 ounce) package strawberry cake mix
- 3 eggs (or as called for by your cake mix)
- 1⁄3 cup oil (or as called for by your cake mix)
- 1 1⁄3 cups water (or as called for by your cake mix)
- 2 (10 ounce) packages frozen sweetened strawberries, thawed
- 1 (4 ounce) package vanilla instant pudding mix
- 1 cup milk
- 2 cups Cool Whip, thawed
- fresh strawberries, sliced and fanned
- mint leaf
directions
- Preheat oven to 350 degrees.
- Flour and grease a 13x9 inch pan.
- Prepare cake according to package directions.
- Poke holes at 1" intervals with wooden spoon handle.
- Puree strawberries in blender.
- Evenly spoon strawberries over cake slowly, allowing pureed fruit to soak into holes.
- Prepare pudding using only 1 cup of milk.
- Fold in cool whip.
- Carefully spread over cake after all fruit has soaked in (VERY IMPORTANT).
- Place in refrigerator for at least 4 hours before serving.
- Decorate with fanned berries and mint leaves.
Questions & Replies

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Reviews
-
Made it with white cake mix instead of strawberry because I didn't want it to be too sweet or overpowering. All other directions were followed. I let the puree soak in while the cake was still warm, but after an hour or so, it still had not soaked in completely. I frosted it anyway. The frosting was very good...not too sweet. It turned out well for a cake made from a box.
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I made this cake for my parents birthdays (they are within a week of eachother and my dad loves strawberry shortcake/cake). I was disappointed. They turned out a little too soggy. I let the strawberries take 11/2--2 hours to soak in and they never fully did?. I even did it while the cake was warm per others recommendations. I didn't even use the full amount of strawberries the recipe asked for. The pudding/whipped topping however was delicious. If I were to make it again I would definately not make as much strawberry puree to put on top. Do give yourself some time to let the puree soak in. I may even use white cake also next time.
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I have made this several times. I usually do the tip about cutting off a top layer and just pouring the fruit on. It's always a hit at potlucks. Tonight I was prompted to write a review because I was making a cake from another recipe (http://www.food.com/recipe/strawberry-cake-with-frosting-22984) but using the pudding/cool whip topping from this recipe. If I don't have a strawberry cake mix, I add strawberry jello to a white or yellow cake mix, a trick I also learned from the other recipe I linked.
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I was looking for a "juicy" strawberry cake recipe & found this one. Reading the reviews, I noticed some people found it too juicy, which is unheard of in my family.LOL. When I make a cake that is "juicy" I always put 1/2 box Jello in the fruit or whatever. In this cake, strawberry Jello. It keeps the juice sort of textured & not so runny & adds more flavor. Can't wait till dessert tonight!
see 36 more reviews
Tweaks
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this cake was fantastic... my father in law told me that he thinks it would win a prize... the only thing i changed was the flavor of the cool whip,,, i accidently grabbed the french vanilla instead of regular,,, and it enhanced the flavor of the topping ,,,, this will be remade again ,,, thanks for posting this one.
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I had to try this recipe because it is very similar to the Better than Sex cake that I always make. The only exceptions are that for my cake I use a white cake mix and instead of pureed strawberries I use strawberry flavored jell-o. You recipe was wonderful and I absolutely love the flavor of the strawberries! My husband I couldnt decide which one was best but Ill defiantly be making yours again soon.
RECIPE SUBMITTED BY
Michelle S.
Racine, Wisconsin